1 whole egg

4 egg yokes

1 Can condensed Milk

1 Can evaporated milk

1 tsp of Vanilla Extract

ingredient for caramel:

1 cup Sugar OR 1/4 to 1/2 cup of Caramel for Flan by Pinzon

directions: Preheat oven to 375 degrees F.  Place Baking Mold on a deep rimmed baking sheet.

For Caramel: Heat Sugar in sauce pan and heat until it makes caramel golden-brown. Make sure to move the pan around as it will burn easily - do not stir.  (Or you can use Pinzon's Caramel Syrup) Pour caramel on the mold and coat bottom and all sides.  Set aside on baking sheet and add a couple of inches of water to the baking pan.

Gently whisk (do not whip) all custard ingredients, and pour into mold through a strainer (very important to remove egg yolk pieces).  Loosely cover with aluminum foil.

Bake in the oven in water bath for about 40 minutes or until set in the middle. Remove from oven and let come to room temperature, then place in the refrigerator for at least 4 hours or best overnight.  To serve, invert flan onto a large plate (preferably with some type of rim) , make sure you have enough room for the syrup that will come out from the top of the flan.